Lemon Yogurt Cake
This one comes from Barefoot Contessa At Home
Lemon Yogurt Cake
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 1 1/3 cups sugar, divided
- 3 extra-large eggs
- 2 teaspoons grated lemon zest (2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
- For the glaze:
- 1 cup confectioners' sugar
- 2 tablespoons freshly squeezed lemon juice
- Preheat the oven to 350 degrees. Grease an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
- Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup of sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
- Meanwhile, cook the 1/3 cup lemon juice and the remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
- When the cake is done, allow it to cook in the pan for 10 minutes. Carefully place on a baking rack over a sheet pain. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
- For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
What I changed:
Well, I didn't prepare the pan right and ended up with a cake that peaked way up high and the sides formed little moats that collected the glaze around the edges. Lesson learned. I also didn't quite have enough lemon juice (I know, I know) to make the glaze, so I thinned it out with water. Bad move.
What I'd change next time:
I would not use water to thin out the glaze. The glaze was way, way to sweet and I think using more lemon juice would have help cut that a bit. Also I would have poked some holes in the cake to let the lemon-sugar mixture soak evenly throughout the cake since it seemed to just sit on top and make it extra sticky.
Disasters:
None really except not having a loaf pan at home so I measured all the ingredients out and brought them with me to my mother's and mixed it all up and baked it there. And it was not even close to done at 50 minutes. It took more like an hour and 15 minutes to bake.
Overall impression:
Sweet, but good. Really good. It was so moist. I think it will freeze well and I'll be making at least one of these to freeze. I think there was only a slice and half left over after we all devoured it and Dave and polished that off the next day.
